Step 1

Place a bowl onto mixing bowl lid and weigh lentils into it. Set bowl aside. Place a separate bowl onto mixing bowl lid and weigh dried mushrooms into it. Set bowl aside.

Step 2

Place 1000 g of the water into mixing bowl and start Kettle /100°C. Once boiling, pour water over lentils and mushrooms to cover, then set aside to soak. Discard any water in mixing bowl.

Step 3

Place 30 g water into mixing bowl. Insert simmering basket and weigh fresh mushrooms into it, then steam 3 min/Varoma/speed . Remove simmering basket with aid of spatula and set aside. Empty mixing bowl.

Step 4

Place 20 g of the oil and steamed mushrooms into mixing bowl, then start High Temp. . Place in a bowl and set aside.

Step 5

Place remaining 20 g oil, onion, carrot, garlic, wine and vegetable peelings/trimmings into mixing bowl, then start High Temp. .

Step 6

Using simmering basket, drain soaked mushrooms. Add soaked mushrooms, oregano and wakame, then chop 5 sec/speed 5.

Step 7

Using simmering basket, drain soaked lentils. Add drained lentils, tomato paste, stock paste, tomatoes, remaining 350 g water and reserved sautéed mushrooms to mixing bowl. Stir with aid of spatula, then start Slow Cook /2 h 30 min/95°C.

Step 8

Season with salt and pepper, then stir to combine. Depending on the type of lentils or grains used, you may need to cook longer until lentils are soft or cooked to your liking/95°C//speed 1. Serve over cooked pasta, topped with grated Parmesan.